Aksu Muhammet İrfan, Turan Emre, Gülbandılar Aysel, Konar Nevzat, Tamtürk Faruk
Atatürk University, Faculty of Agriculture, Department of Food Engineering, 25100 Erzurum, Türkiye.
Ordu University, Faculty of Agriculture, Department of Food Engineering, 52200 Ordu, Türkiye.
ACS Omega. 2025 May 16;10(21):22146-22157. doi: 10.1021/acsomega.5c02471. eCollection 2025 Jun 3.
In this study, the effect of encapsulated raspberry powder (EnRP) as a natural antimicrobial and antioxidant on the quality characteristics and shelf life of ground beef packaged under aerobic storage conditions was investigated. For this purpose, the bioactive compound profile, antioxidant, and antimicrobial properties of EnRP were determined, and ground beef samples treated with EnRP (0.0, 1.0, 2.0, and 3.0%) were aerobically packed and stored at 2 ± 0.5 °C for 5 days. Increasing EnRP level decreased ( < 0.01) the pH values of samples, and the lowest values recorded in 3% EnRP treatment ( < 0.05). Lipid oxidation and color values of ground beef were also affected by the addition of EnRP ( < 0.01) and the groups containing 2 and 3% EnRP had the highest * (redness) and lowest TBARS values ( < 0.05). Lipid oxidation at the end of storage was inhibited by up to 81.24% compared to the control, depending on the EnRP level ( < 0.05). The addition of EnRP also had significant effects on the microbiological quality of meat samples ( < 0.01) and lower counts were found in the samples containing EnRP compared to the control ( < 0.05). These results showed that EnRP can be used to preserve the quality characteristics of ground beef stored under aerobic packaging conditions.
在本研究中，研究了作为天然抗菌剂和抗氧化剂的包封树莓粉（EnRP）对有氧储存条件下包装的绞碎牛肉的品质特性和保质期的影响。为此，测定了EnRP的生物活性化合物谱、抗氧化和抗菌性能，并将用EnRP（0.0%、1.0%、2.0%和3.0%）处理的绞碎牛肉样品进行有氧包装，并在2±0.5℃下储存5天。随着EnRP水平的提高，样品的pH值降低（<0.01），在3%EnRP处理中记录到最低值（<0.05）。EnRP的添加也影响了绞碎牛肉的脂质氧化和颜色值（<0.01），含有2%和3%EnRP的组具有最高的*（红色度）和最低的硫代巴比妥酸反应物（TBARS）值（<0.05）。与对照组相比，根据EnRP水平，储存结束时的脂质氧化受到高达81.24%的抑制（<0.05）。EnRP的添加对肉样的微生物质量也有显著影响（<0.01），与对照组相比，含有EnRP的样品中菌落数更低（<0.05）。这些结果表明，EnRP可用于保持有氧包装条件下储存的绞碎牛肉的品质特性。
